Vegetarian Danish Lunch Smorrebrod Recipe

GIFTED | Smørrebrød is a popular Danish lunch that consists of a slice of rugbrød (rye bread) topped with meat slices and garnishes. I wanted to share my take on smørrebrød by sharing 3 vegetarian recipes featuring spices from Spice Way.

Spice Way kindly gifted me the Heavenly Herbs, Magic Majadra, and Ravishing Rosemary spices which I used in the each of the following recipes. The spices are £4-£4.95 each for 100 grams, and they can easily be used to add the finishing touches to your dishes or to season your potatoes and vegetables. Each spice also includes suggested ways to incorporate them into your dish. You can also receive 10% off all Spice Way products by using the discount code INF10 (expires 31/10/19).

Makes 2 Servings

Carrot “Lox” with Picked Red Onion Smørrebrød

For the carrot lox, I used the Magic Majadra spice from Spice Way. Magic Majadra is part of the Fast Gourmet line that turns your dish into a culinary adventure. Magic Majadra contains fried onion, turmeric, cumin, and fried lentils, and it is suggested to use with rice, pasta, potatoes, and couscous to create an exotic new taste. I tend to avoid eating carrots since I do not like the taste, but the Magic Majadra spice added a unique flavor to the carrots that made them enjoyable to eat.

Ingredients

2 carrots

Salt

2 teaspoons of soy sauce

1 tablespoon of Spice Way Magic Majadra

2 red onions

1 deciliter of water

1 deciliter of sugar

1 deciliter of light vinegar

Plain cream cheese

2 slices of rye bread

Garden cress

Directions

To make the pickled red onions, bring the water, sugar, and vinegar to a boil in a small pot and boil until the sugar is dissolved. Cut the red onions into thin slices and place them in a glass container with a lid. Pour the warm vinegar mixture over the red onions and seal the container. Place the container in the fridge for at least 2 hours.

To make the carrot lox, peel the carrots. Place the peels in a pot of salted water and boil until tender. Drain the water and add the soy sauce and Magic Majadra to the carrots and blend together.

To assemble the smørrebrød, spread the cream cheese on the rye bread slices. Place the carrot lox on top followed by the pickled red onions. Top with garden cress.

Potato and Red Onion Smørrebrød

For the potatoes, I added the Ravishing Rosemary spice from Spice Way. Ravishing Rosemary is part of the Cook Clever line that helps you add the finishing touches to your dish. Ravishing Rosemary includes rosemary, garlic, and salt flakes, and it is suggested to use with vegetables and potatoes. The Ravishing Rosemary spice added the extra flavor to the potatoes that I desired.

Ingredients

2 potatoes

1 tablespoon of Spice Way Ravishing Rosemary

Salt

Pepper

1/2 red onion

Mayonnaise

Butter

2 slices of rye bread

Chives

Directions

To make the potatoes, peel the potatoes and place them in a pot of salted water. Bring the potatoes to a boil and boil until a fork easily slides through them. Drain the potatoes and add the Ravishing Rosemary spice to them. Once cool, slice the potatoes.

While the potatoes are boiling, chop the red onion into small pieces.

To assemble the smørrebrød, butter the slices of rye bread. Place the sliced potatoes on top followed by the mayonnaise. Add the red onion followed by the chives. Add pepper to taste.

Spinach and Mushroom Smørrebrød

For the spinach and mushrooms, I added the Heavenly Herbs spice blend from Spice Way. The Spice Blends line transforms any bland and boring dish into an extraordinary one. Heavenly Herbs contains 15 spices including parsley, lemon thyme, dill, coriander, sumac, black pepper, garlic, cumin, cardamom, tarragon, mint, bay leaves, hyssop, sage, and lemon grass. The Heavenly Herbs spice blend is suggested to be used as a marinade, and with the spinach and mushrooms, it added an abundance of flavor.

Ingredients

150 grams of mushrooms

150 grams of spinach

2 tablespoons of olive oil

1 tablespoon of Spice Way Heavenly Herbs

Butter

2 slices of rye bread

Shredded mozzarella cheese

Directions

To make the spinach and mushrooms, place the olive oil in a pan on medium heat. Rinse the mushrooms, slice, and place them in the pan. Rinse the spinach and add it to the pan. Add the Heavenly Herbs spice blend and cook for at least 10 minutes.

To assemble the smørrebrød, butter the slices of rye bread. Place the spinach and mushrooms on the bread and top with mozzarella cheese.

WHAT A COLOURFUL PLATTER. And they look so delicious!!! I def wanna try the spinach and mushroom smørrebrød, it looks so freaking good! Over in Singapore, a popular lunch would probably be Chicken rice hehe, its really good!

I’m vegetarian so I had to read this. I’m very curious to try! I would have never thought you could combine carrots and cream cheese.
And I’m a fan of anything with mozzarella cheese! These sound so unique. Do you have a favorite?
Great post!